Citric Acid Free Roasted Brussels Sprouts with Pork Belly and Maple

Crispy pork belly, caramelized Brussels sprouts, and a sticky maple glaze — this is the kind of dish that makes people forget they ever had a complicated relationship with vegetables. The pork belly is rendered low and slow in a skillet until golden and crackling, then reunited with the sprouts at the end so nothing loses its texture. Avoiding citric acid can be a quiet challenge in savory recipes, since it hides in spice blends, store-bought glazes, and even some vinegars — but every ingredient here is straightforward and easy to verify. The apple cider vinegar brings just enough tang to balance the sweetness of the pure maple syrup without any citric acid additives sneaking in. Roasting the sprouts cut-side down at high heat is the move that gets you those deeply charred, almost nutty edges that make this dish genuinely craveable. A pinch of red pepper flakes at the end ties the sweet, savory, and smoky notes together in a way that feels restaurant-worthy. Serve it straight from the pan while everything is still sizzling.

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